Caramel Pecan Pound Cake

Preheat oven to 325 degrees (F).

In mixing bowl, cream butter. Gradually beat in sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla.

In a separate bowl combine the flour, baking powder, salt, and vanilla pudding; add to the creamed mixture alternately with milk. Beat on low until just blended. Fold in pecans.

Pour into greased and floured 10″ tube/bundt pan. Bake for 1-1/2 hours or until cake tester comes out mostly clean. Be careful not to over bake this cake! I take my cake out of the oven when my tester comes out with some moist crumbs on it. I start checking the cake about an hour into the cooking time. Cool for 10 minutes before removing from pan.

While the cake is cooling prepare the glaze. Heat butter, brown sugar, white sugar, vanilla extract and heavy cream in a sauce pan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute.

When the cake is barely cool enough to handle, but still very warm, pour glaze into the empty cake pan. Put a bunch of holes in the cake. Then put cake back in the pan. It’s best to leave the cake in the pan for several hours, that way it can soak up all the glaze! This sounds hard, but it’s not too bad and the result is totally worth it!